2021 Bendigo TAFE Creative Hair and Hospitality Course Guide

BAKING RETAIL BAKING CERTIFICATE III IN CAKE AND PASTRY Course code FBP30317 Direct Entry / July intake / Australian Apprenticeship / Support Network (AASN)/ Rolling enrolments for apprentices / July intake for classroom-based students If you love nothing more than whipping up a cake or baking a batch of biscuits, why not turn your passion into your profession? Designed to help you gain the skills and knowledge required to work as a pastry cook baking cakes, pastries and biscuit products in a commercial baking environment. DURATION 1 day per week for 1 year. PREREQUISITES You must be at least 15 years of age. SELECTION PROCESS Interview or AASN registration and information session. Applicants will need to undertake a literacy and numeracy assessment. CAREER OPPORTUNITIES On completion of this course, you can progress into roles including: • Pastry chef • Pastry cook • Cake decorator • Pie maker FURTHER STUDY OPPORTUNITIES If you want to continue your studies after you graduate, you can go on to complete the Certificate IV in Baking (FBP40217). CORE UNITS Use food preparation equipment to prepare fillings FBPRBK2002 Produce laminated pastry products FBPRBK3001 Produce non laminated pastry products FBPRBK3002 Produce sponge cake products FBPRBK3008 Produce biscuit and cookie products FBPRBK3009 Produce cake and pudding products FBPRBK3010 Schedule and produce cake and pastry production FBPRBK3013 Produce basic artisan products FBPRBK3018 Implement the food safety program and procedures FDFFS2001A Participate in OHS processes FDFOHS2001A Use numerical applications in the workplace FDFOP2061A CERTIFICATE III IN BREAD BAKING Course code FBP30417 Australian Apprenticeship / Support Network (AASN) / Rolling enrolments for apprentices With consumers becoming more discerning about their food, the demand for healthy wholemeal and seeded breads has grown and artisanal breads such as sourdough, spelt and ciabatta have become more popular. This course is designed to give you the skills and knowledge required to perform a range of commercial bread baking tasks. DURATION Apprenticeship: 1-2 years PREREQUISITES You must be at least 15 years of age. SELECTION PROCESS Interview or AASN registration and information session. Applicants will need to undertake a literacy and numeracy assessment. CAREER OPPORTUNITIES On completion of this course, you can progress into roles including: • Baker • Artisan baker • Sourdough/specialty baker FURTHER STUDY OPPORTUNITIES If you want to continue your studies after you graduate, you can go on to complete the Certificate IV in Baking (FBP40217). CORE UNITS Core Units Produce basic bread products FBPRBK3005 Produce savoury bread products FBPRBK3006 Produce specialty flour bread products FBPRBK3007 Schedule and produce bread production FBPRBK3012 Produce sweet yeast products FBPRBK3014 Produce basic artisan products FBPRBK3018 Implement the food safety program and procedures FDFFS2001A Participate in OHS processes FDFOHS2001A Use numerical applications in the workplace FDFOP2061A 54 55 ENROL NOW ENROL NOW